Bean Soup With Cornmeal Dumplings | Bean Soup With Cornmeal Dumplings Recipes | Bean Soup With Cornmeal Dumplings Recipe

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Bean Soup With Cornmeal Dumplings | Bean Soup With Cornmeal Dumplings Recipes | Bean Soup With Cornmeal Dumplings Recipe


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Bean Soup With Cornmeal Dumplings
1 (15 1/2 oz.) can red kidney beans, rinsed and drained


1 (15 1/2 oz.) can black beans, pinto beans, or great northern beans, rinsed and drained


3 c. water


1 (14 1/2 oz.) can Mexican-style stewed tomatoes


1 (10 oz.) pkg. frozen whole kernel corn, thawed


1 c. sliced carrots


1 c. chopped onion


1 (4 oz.) can chopped green chili peppers


6 beef bouillon cubes


1 tsp. chili powder


2 garlic cloves, minced




1/4 c. yellow cornmeal


1 tsp. baking powder


Dash salt


Dash pepper


1 beaten egg white


2 tbsp. milk


1 tbsp. cooking oil

Instructions
In a 3 1/2 or 4 quart crockpot combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic. Cover and cook on low for 10 to 12 hours; or on high for 4 to 5 hours. For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk and oil. Add to flour mixture, stir with a fork just until combined. If soup was cooked on low heat turn to high. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover and cook for 30 minutes more. (Do not lift cover). Makes 4 servings.

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